Posted by Vivian in
Bread
Ingredients:
- 240 ml milk
- 35 gm sugar
- 12 gm salt
- 100 gm whole egg
- 8 g instant yeast
- 500 gm bread flour
- 60 gm cold unsalted butter
- Garlic butter spread
Preparation:
- Add all ingredients into mixing bowl, except for butter and garlic spread.
- Mix well with dough hook on low speed for 3 minutes.
- Scrap down sides and continue to knead for 6 to 8 minutes using medium speed. Dough will start to pull from the sides.
- Add in butter and mix on low speed for 3 minutes. Increase speed to medium and knead for 5 minutes. Up to high speed and knead for another 5 minutes. Dough will start to form into a ball shape. If the dough isn't coming together, leave the dough to autolyze for 15 to 20 minutes before attempting to knead again.
- Check on doneness using window pane test.
- Move dough into bowl oiled with olive oil. Cover and let proof for 60 minutes.
- Divide the dough into 2 equal portions.
- Roll one portion of the dough into a rectangular shape (around L40 cm x W20 cm). Spread with generous amount of garlic butter. Using a bench presser, cut the dough down the center along the length side. Divide each half further into 4 pieces, resulting in a total of 8 smaller pieces. Fold each piece into half. Stand the folded dough pieces in a loaf pan (9x5 inches), with the folded side facing downwards and the side with opened seam facing upwards, lining each piece against another.
- Repeat process with the second portion of the unrolled dough to fill a second loaf pan.
- Leave the 2 loaves to proof for an hour.
- Preheat oven and bake at 190 degree Celsius for 35 minutes. Check at 20 minutes mark and tent the loaves if need to to prevent overbrowning. Place loaf pans on dripping pan instead of rack while baking as there is a risk of the garlic butter flowing over.
- Once done and out from oven, spread the top of loaves with more garlic butter while hot.
Number of servings: 2 loaves
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